- MEd, Secondary Education, Bob Jones University
- BS, Restaurant Management, Bob Jones University
- AAS, Culinary Arts Management, Bob Jones University
- Cooking Methods (CA 102)
- Cooking Methods Lab (CA 192)
- Cost Controls (CA 225)
- Fine Dining (CA 203)
- Fine Dining Lab (CA 293)
- Food Service Sanitation & Nutrition (CA 116)
- Garde Manger (CA 202)
- Garde Manger Lab (CA 292)
- Introduction to Food Preparation (CA 101)
- Principles of Food Production (CA 200)
Chef Hansen has over 20 years of professional experience in the foodservice industry as well as over 10 years of teaching experience. He holds a master’s degree in education, a bachelor’s degree in Restaurant Management, and an associate degree in Culinary Arts Management from BJU. He is also a current member of the ACF and a registered ServSafe instructor and proctor. Chef Hansen is passionate about catering. He has worked with established catering companies like Componere Fine Catering, San Francisco, CA and Table 301 Catering, Greenville, SC; he also takes on a limited number of private catering events each year.
Greenville has an extensive array of restaurants and, when not teaching, Chef Hansen has worked in several of those restaurants such as Soby’s New South Cuisine and The Lazy Goat. He values this time back on the restaurant scene as it keeps him connected with current trends in food and provides networking opportunities for his students. He teaches courses in Catering, Garde Manger, Bistro, and Fine Dining.
In order to reach out to the community, Chef Hansen regularly uses his cooking skills when volunteering at special events such as his church’s annual Sportsman’s Banquet. In the Greenville area he volunteers his time at the annual Fall for Greenville festival and the Taste of the South event. He and his wife, Brenda, have three children. When not in the kitchen Chef Hansen enjoys running, baseball, and singing in his church choir.